Grilled Cheddar Burgers And Veggies Recipes

GRILLED CHEDDAR BURGERS AND VEGGIES PACKS

Steps:

• Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
• Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.

GREEN CHILE CHEDDAR BURGER FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy duty foil. Spray with cooking spray.
• In medium bowl, mix beef, 1 can green chiles, chili powder, 1 teaspoon of the cumin, 3/4 teaspoon of the salt and 1 cup of the cheese until blended. Form into 4 patties about 1/2-inch thick. In small bowl, mix corn, remaining can of green chiles, remaining 1/2 teaspoon cumin and remaining 1/4 teaspoon salt.
• Place beef patty on center of each sheet of foil. Scoop about 1/3 cup of corn mixture on top of each patty.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 8 minutes. Rotate packs 1/2 turn; cook 7 to 9 minutes longer or until patties are no longer pink in center and meat thermometer inserted in center of patties reads 160°F. Remove packs from grill. Cut large X across top of each pack. Carefully fold back foil. Top each patty with 2 tablespoons cheese; garnish with cilantro and a lime wedge.

GRILLED CHEDDAR BURGERS

Steps:

• In medium bowl, combine ground beef, onion, mushrooms, garlic powder, salt, pepper and Worcestershire sauce; mix well. Shape mixture into 4 oval-shaped patties, about 1/2 inch thick.
• Heat large nonstick skillet over medium heat until hot. Add patties; cook 10 to 12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; cover to keep warm. Drain drippings from skillet and discard; carefully wipe skillet with paper towels.
• To assemble sandwiches, spread margarine on one side of each bread slice. With margarine on outside of sandwiches, assemble 4 sandwiches with cheese slices and ground beef patties.
• Heat same skillet over medium heat until hot. Add sandwiches; cook about 1 minute on each side or until bread begins to brown and sandwich is hot. If desired, serve with ketchup, mustard or chili sauce.

GRILLED BURGER AND VEGGIE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray center of each with cooking spray. In large bowl, mix ground beef, seasoned salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
• In center of each sheet of foil, place 1 cup potatoes, 1/4 of the vegetables and cheese sauce chips, and 1 beef patty. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• Place packets, sealed side down, on grill; cover grill. Cook with medium heat 10 minutes. Turn packets over; cook covered 15 to 18 minutes longer or until thermometer inserted in center of patties reads 160°F and vegetables are tender.
• To serve, carefully open packets to allow steam to escape. Stir to mix in cheese sauce.